Butter Bean and Mushroom Curry with Cauliflower Rice & Spinach | Recipe Cart
A low carb, butter bean and mushroom curry, made with coconut milk and turmeric for extra richness and a polyphenol boost!
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Cooking tools:
- Lidded saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Mixing bowl
Ingredients
- 400g tin butter beans, drained and rinsed
- 200g mushrooms, sliced
- 2x 150g pack cauliflower rice
- 160g spinach
- 1 medium shallot, finely chopped
- 1 fat garlic clove, finely minced
- 1 tablespoon Madras curry powder
- 1/2 teaspoon turmeric
- 1 teaspoon ground ginger
- 1 small chilli, finely chopped (optional)
- 1 vegetable stock cube
- 2 tablespoons coconut milk powder
- 3 tablespoons chopped coriander
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